Oma’s Irresistible Bee Sting Cake

Sweet Sting of Delight: Oma’s Irresistible Bee Sting Cake!

Prepare to be enchanted by the Classic Bee Sting Cake, a German delicacy that’s as captivating as its name suggests. This yeasted, buttery pastry is a symphony of textures and flavors, boasting a rich vanilla custard cream filling and a crowning glory of honey-glazed sliced almonds. It’s a dessert that doesn’t just satisfy your sweet tooth—it creates a buzz of excitement with every bite.

As you embark on this baking adventure, your kitchen will be filled with the intoxicating aroma of yeasty dough mingling with the sweet scent of honey and toasted almonds. The process of creating this cake is a labor of love, but the result is a showstopper that will have your guests humming with delight. Whether you’re serving it for a special occasion or simply indulging in a slice with your afternoon tea, this Bee Sting Cake is sure to become the queen bee of your dessert repertoire.

The Bee Sting Cake, or “Bienenstich” in German, has a history as rich as its flavor. Legend has it that this cake earned its name in the 15th century when a group of bakers threw beehives at raiders attacking their city, successfully repelling them. While its origins may be steeped in defense, today it’s known for its offensive capabilities against hunger and dessert cravings. Packed with protein from the almonds and calcium from the custard, it’s a treat you can feel a little less guilty about enjoying. Pair it with a strong cup of coffee or a glass of dessert wine to truly elevate your tasting experience.

Oma’s Irresistible Bee Sting Cake Recipe

Ingredients:

For the Dough:

2 1/4 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoons active dry yeast

1/2 teaspoon salt

1/2 cup milk, warm

1/4 cup unsalted butter, softened

1 large egg

For the Topping:

1/3 cup unsalted butter

1/3 cup honey

2 tablespoons heavy cream

1 1/2 cups sliced almonds

For the Custard Filling:

2 cups whole milk

1/4 cup cornstarch

1/3 cup sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 cup unsalted butter, softened

Instructions:

1. In a large bowl, mix flour, sugar, yeast, and salt.

2. Add warm milk, softened butter, and egg to the dry ingredients. Knead until a soft, smooth dough forms.

3. Cover and let rise in a warm place for about 1 hour or until doubled in size.

4. For the topping, melt butter with honey and cream in a saucepan. Bring to a boil, remove from heat, and stir in almonds. Let cool.

5. Punch down the dough and spread it in a greased 9-inch springform pan. Let rise for another 30 minutes.

6. Preheat oven to 350°F (175°C).

7. Carefully spread the almond topping over the dough.

8. Bake for 25-30 minutes until golden brown. Cool completely.

9. For the custard, whisk milk, cornstarch, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened.

10. Remove from heat, stir in vanilla and butter. Cool completely.

11. Once everything is cooled, slice the cake horizontally. Spread the custard on the bottom half and place the top half back on.

12. Refrigerate for at least 1 hour before serving.

Elevated Cooking Tip: For an extra layer of flavor, infuse the milk for the custard with a cinnamon stick and a strip of lemon zest. Remove these before adding the cornstarch mixture.

Gluten-Free Alternative: Replace the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. You may need to adjust the liquid slightly as gluten-free flours can absorb moisture differently.

Gluten-Free options are provided as a resource only. Always check your product labeling or contact the manufacturer of ingredients you are using. If there is not a gluten-free or GF on the label of the product packaging, read the ingredients label thoroughly. Check for hidden or questionable ingredients. Some ingredients may contain hidden gluten.

Notes:

• Store the cake in the refrigerator for up to 3 days.
• For a less sweet version, reduce the honey in the topping to 1/4 cup.
• You can prepare the custard a day in advance to save time.

Nutrition Information

Calories: 450 per serving

Total Fat: 28g

Saturated Fat: 12g

Cholesterol: 110mg

Sodium: 120mg

Total Carbohydrates: 45g

Dietary Fiber: 2g

Sugars: 25g

Protein: 8g

Serving Size: 1/10 of cake

Estimated Cost per Serving: $2.50

Total Recipe Cost: $25.00

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Other Information

Prep Time: 30 minutes

Rise Time: 1 hour 30 minutes

Cook Time: 25-30 minutes

Total Time: About 3 hours

Servings: 10

Equipment: 9-inch springform pan, mixing bowls, saucepan, whisk

In Conclusion, Oma’s Irresistible Bee Sting Cake

In conclusion, the Classic Bee Sting Cake is a testament to the rich tradition of German baking, offering a perfect balance of textures and flavors. This labor of love results in a dessert that’s not only visually stunning but also a true pleasure to eat. Whether you’re an experienced baker or a curious novice, this recipe invites you to create a slice of culinary history in your own kitchen.

Read about South by Southwest Cooking here.

Kitchen Helper

9″ Springform Leak-Proof Cake Pan with Removable Bottom, Nonstick Coating

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